Ingredients
▢500 g | 1lb large chicken breasts (or skinless boneless thighs)
▢Salt and pepper, to season
▢1/2 tbsp olive oil, to fry the chicken
▢1 tbsp unsalted butter
▢3 garlic cloves, minced
▢500 ml | 2 cups double/heavy cream (or you can use single cream)
▢50 g | ½ cup freshly grated Parmesan cheese
▢1 tsp salt
▢1 tsp garlic granules optional
▢3 tbsp fresh chopped parsley, to garnish
▢Salt and pepper to season, if needed
For the pasta
▢300 g | 10 ½ oz fettuccine, or tagliatelle pasta (dried)
▢1 tsp salt for pasta water
Instructions
Place the chicken breasts on a cutting board (use a separate cutting board for handling raw meat). Slice the side of your chicken breast but don’t cut all the way to the other side.
Open the breasts up. Cover the chicken with greaseproof paper and use a rolling pin to gently flatten it.
Season well with freshly ground salt and pepper.
Heat a large skillet or frying pan and add the olive oil. Pan-fry the chicken breasts over medium-high heat, until golden brown and cooked through. This can take 8-10 minutes or longer if they are thick. Use a digital thermometer to check the internal temperature has reached 75C / 165. Set the chicken aside for a couple of minutes then slice on the diagonal.
While the chicken is cooking, bring a large pot of water to a boil, salt generously, and cook your pasta until al dente. Set a timer to cook the pasta for one minute less than pack instructions.
Lower the heat to medium-low. Add a tablespoon of butter to your skillet and let it melt.
Add the garlic once the butter is foaming and cook for about 30 seconds until fragrant.
Pour in the cream and bring to a gentle simmer. Add the salt and garlic granules.
Stir in the Parmesan cheese until melted. Add the chicken and parsley.
Drain the pasta, reserving a little of the cooking water. Add the pasta to the sauce, tossing everything to combine. If you need to loosen the sauce at all then add a little of the reserved pasta water.
Taste and season with salt and pepper. Serve immediately!
